Barbecue Pork Chops with Grilled Corn Salsa

Barbecue Pork Chops with Grilled Corn Salsa

1/2 cup ketchup
1/3 cup cola
1 tablespoon minced fresh onion
1/2 teaspoon dry mustard
1/2 teaspoon garlic powder
1/4 Teaspoon ground red pepper
4 4-ounce lean, boned center-cut loin pork chops — 1/2 inch thick
Cooking spray

3 ears corn
Cooking spray
1 cup chopped plum tomato — about 3 tomatoes
1/2 cup chopped green onions
2 tablespoons cider vinegar
1/4 teaspoon salt
1/4 teaspoon ground cumin
2 garlic cloves — minced

Barbecue Pork Chops

Combine first 7 ingredients in a large zip-top plastic bag; seal bag, and marinate in refrigerator 8 hours, turning bag occasionally.

Prepare grill. Prepare Grilled Corn Salsa, and set aside. Remove chops from bag, reserving marinade.

Place chops on grill rack coated with cooking spray; grill 4 minutes on each side or until chops are done, basting frequently with reserved marinade. Serve with Grilled Corn Salsa.

Yield: 4 servings (serving size: 1 pork chop and 1 cup salsa)

Grilled Corn Salsa

Remove husks from corn; scrub silks from corn. coat corn with cooking spray. Prepare grill. Place corn on grill rack coated with cooking spray; grill 20 minutes or until corn is lightly browned, turning every 5 minutes. Let cool; cut kernels from ears of corn.

Combine corn kernels, chopped plum tomato, and remaining ingredients; stir well. Serve at room temperature.

Yield: 4 servings (serving size: 1 cup).

Points: 7; Exchanges: 3 lean meat, 2 starch. Per serving: Cal 320(35% from fat); Pro 27.2g; Fat 12.3g(sat 4g); Carb 26.8g; Fib 3.2g; Chol 77mg; Iron 2.1mg; Sod 578mg; Calc 31mg. 

NOTES : Be careful not to overcook these chops. Pork is best when cooked to an internal temperature of 160 degrees, slightly pink in the center. An instant-read thermometer is perfect for quickly testing for doneness.

Recipe By: WW Magazine

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